Michael H. Gordon mainly focuses on Antioxidant, Food science, Chromatography, Phenols and Biochemistry. Organic chemistry covers Michael H. Gordon research in Antioxidant. His Food science research is multidisciplinary, incorporating perspectives in Botany, Tocopherol, Oxygen radical absorbance capacity, Emulsion and Biological activity.
His work on Bovine serum albumin as part of general Chromatography research is often related to Roasting, thus linking different fields of science. His Phenols research also works with subjects such as
His main research concerns Food science, Antioxidant, Chromatography, Polyphenol and Biochemistry. His research in the fields of Vitamin C overlaps with other disciplines such as Composition. His biological study spans a wide range of topics, including Ferric, Phenols and Carotenoid.
His research in Phenols focuses on subjects like Trolox, which are connected to Gallic acid. His Chromatography study integrates concerns from other disciplines, such as Emulsion and Aqueous solution. The Polyphenol study combines topics in areas such as Oleuropein, DPPH and Wine.
Michael H. Gordon focuses on Food science, Extraction, Aqueous solution, Emulsion and Chromatography. His Food science research integrates issues from Polyphenol, Lipid oxidation, Antioxidant, Botany and Urine. His Antioxidant study frequently draws parallels with other fields, such as Ferric.
In his study, Olive trees, Tocopherol, Hydrolysis and Solvent is strongly linked to Oleic acid, which falls under the umbrella field of Extraction. His work on Oil in water as part of general Emulsion research is frequently linked to Process economics, Composition and Droplet size, thereby connecting diverse disciplines of science. His Chromatography research incorporates themes from Catechin, Isothermal titration calorimetry, Wine and Tannic acid.
His primary areas of study are Extraction, Aqueous solution, Chromatography, Emulsion and Moisture. His research ties Peroxide and Extraction together. His Aqueous solution research includes elements of Quality characteristics and Moringa.
His research integrates issues of Fat content, Oil droplet and French fries in his study of Moisture. His Food science research extends to Oil droplet, which is thematically connected. Michael H. Gordon has researched Food science in several fields, including Cyperus, Polyphenol and Oleic acid.
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Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems
Nedyalka V Yanishlieva;Emma M Marinova;Michael H Gordon;Violeta G Raneva.
Food Chemistry (1999)
Antioxidant and antimicrobial activities of tea infusions
M. Pilar Almajano;Rosa Carbó;J. Angel López Jiménez;Michael H. Gordon.
Food Chemistry (2008)
Effect of roasting on the antioxidant activity of coffee brews.
María Dolores del Castillo;Jennifer M Ames;Michael H Gordon.
Journal of Agricultural and Food Chemistry (2002)
Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols
Michael H. Gordon;Fatima Paiva-Martins;Miguel Almeida.
Journal of Agricultural and Food Chemistry (2001)
Dietary antioxidants in disease prevention
Michael H. Gordon.
Natural Product Reports (1996)
Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
Gómez-Alonso S;Fregapane G;Salvador;Gordon Mh.
Journal of Agricultural and Food Chemistry (2003)
Comparison of the antioxidant activity of two Spanish onion varieties
J. Santas;R. Carbó;M.H. Gordon;M.P. Almajano.
Food Chemistry (2008)
Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product
Pitchaon Maisuthisakul;Michael H. Gordon.
Food Chemistry (2009)
Flavonoid-rich fruit and vegetables improve microvascular reactivity and inflammatory status in men at risk of cardiovascular disease—FLAVURS: a randomized controlled trial
Anna L Macready;Trevor W George;Mary F Chong;Dauren S Alimbetov.
The American Journal of Clinical Nutrition (2014)
Antioxidant Properties of Catechins and Green Tea Extracts in Model Food Emulsions
Andrea Roedig-Penman;Michael H. Gordon.
Journal of Agricultural and Food Chemistry (1997)
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